Title: Garden Fresh Combo
Categories: Vegetable Squash
Yield: 6 Servings

1/4	c	Margarine or butter
4	c	Sliced zucchini or summer squash
3	c	Sliced fresh mushrooms
1	md	Onion; sliced
1		Stalk celery; sliced
1/2	ts	Salt
1/2	ts	Thyme leaves
2	md	Tomatoes; quartered
1/4	c	Grated parmesan cheese

In a large skillet, combine all except tomatoes and cheese. Cover loosely and cook on medium heat for about 10 minutes or until tender, stirring occasionally. Add tomatoes and cheese; cook 1 to 2 minutes or until heated through. Serve immediately.

Per serving (excluding unknown items): 51 Calories; 2g Fat (25% calories from fat); 3g Protein; 7g Carbohydrate; 3mg Cholesterol; 268mg Sodium Food Exchanges: 1 1/2 Vegetable

Posted to MM-Recipes Digest V4 #5

Recipe by: Pillsbury cookbook, p. 612

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